Easy Mango and Passionfruit Trifle
Servings
8serves
Servings
8serves
Ingredients
  • 1 1/4cups wholemeal flour
  • 1cup reduced fat milkor milk of choice
  • 1 free range egg
  • 1tbsp honey
  • 1tsp cinnamon
  • 1tsp baking powder
  • Olive oil spray
  • 3/4cup passionfruit pulp
  • 2cups reduced-fat Greek yoghurt
  • 3 mangoesdiced
  • 1cup fresh or frozen raspberries
  • 1/3cup shredded coconut
  • 2tbsp slivered almonds
Instructions
Pancakes
  1. Combine flour, milk, egg, honey, cinnamon and baking powder in a bowl. Mix until smooth. Set aside for 5 minutes.
  2. Heat a frypan over medium-high heat and lightly spray with cooking oil spray. Spoon 1 tablespoon of batter per pancake into the pan and cook for 1-2 minutes or until bubbles start to form on the surface, then flip and cook on the other side for a minute or until golden.
  3. Repeat with remaining batter to make 16 small pancakes about the size of the serving glasses you are going to use.
  4. Store cooled pancakes in an airtight container in the fridge for 1-2 days until ready to assemble the trifle.
Assembled trifle
  1. Combine the yoghurt and passionfruit pulp.
  2. Place one pancake into the base of 8 individual serving glasses. Top with some passionfruit yoghurt and mango, a second pancake layer and remaining yoghurt and mango.
  3. Top each trifle with raspberries, almonds and coconut.
  4. Leave the trifles to rest for 30 minutes before serving. You can fully assemble, cover and place prepared trifles in the fridge up to 24 hours before serving.
Recipe Notes

Recipe makes 8 individual trifles with 275 calories per serve.

Print Recipe
Easy Mango and Passionfruit Trifle
Easy Mango And Passionfruit Trifle
Course Desserts
Servings
serves
Ingredients
  • 1 1/4 cups wholemeal flour
  • 1 cup reduced fat milk or milk of choice
  • 1 free range egg
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Olive oil spray
  • 3/4 cup passionfruit pulp
  • 2 cups reduced-fat Greek yoghurt
  • 3 mangoes diced
  • 1 cup fresh or frozen raspberries
  • 1/3 cup shredded coconut
  • 2 tbsp slivered almonds
Course Desserts
Servings
serves
Ingredients
  • 1 1/4 cups wholemeal flour
  • 1 cup reduced fat milk or milk of choice
  • 1 free range egg
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Olive oil spray
  • 3/4 cup passionfruit pulp
  • 2 cups reduced-fat Greek yoghurt
  • 3 mangoes diced
  • 1 cup fresh or frozen raspberries
  • 1/3 cup shredded coconut
  • 2 tbsp slivered almonds
Easy Mango And Passionfruit Trifle
Instructions
Pancakes
  1. Combine flour, milk, egg, honey, cinnamon and baking powder in a bowl. Mix until smooth. Set aside for 5 minutes.
  2. Heat a frypan over medium-high heat and lightly spray with cooking oil spray. Spoon 1 tablespoon of batter per pancake into the pan and cook for 1-2 minutes or until bubbles start to form on the surface, then flip and cook on the other side for a minute or until golden.
  3. Repeat with remaining batter to make 16 small pancakes about the size of the serving glasses you are going to use.
  4. Store cooled pancakes in an airtight container in the fridge for 1-2 days until ready to assemble the trifle.
Assembled trifle
  1. Combine the yoghurt and passionfruit pulp.
  2. Place one pancake into the base of 8 individual serving glasses. Top with some passionfruit yoghurt and mango, a second pancake layer and remaining yoghurt and mango.
  3. Top each trifle with raspberries, almonds and coconut.
  4. Leave the trifles to rest for 30 minutes before serving. You can fully assemble, cover and place prepared trifles in the fridge up to 24 hours before serving.
Recipe Notes

Recipe makes 8 individual trifles with 275 calories per serve.